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Herbed Cheesecakes

Yield 8 servings


  • 1 cup round, buttery cracker crumbs
  • 3 tablespoons butter or margarine, melted
  • 2 (8-ounce) packages cream cheese, softened
  • 1 (16-ounce) container sour cream, divided
  • 2 (3-ounce) packages goat cheese
  • 3 large eggs
  • 1/4 cup chopped fresh chives
  • 2 tablespoons minced fresh thyme
  • Fresh spinach leaves
  • Garnish: fresh thyme sprigs

How to Make It

  1. Stir together cracker crumbs and butter; press evenly into bottoms of 4 (4-inch) springform pans.

  2. Beat cream cheese, 1 cup sour cream, and goat cheese at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended. Stir in chives and minced thyme, and pour mixture into pans.

  3. Bake at 325° for 30 minutes or until almost set. Cool on a wire rack. Cover and chill 8 hours, or freeze up to 1 month.

  4. Spread tops evenly with remaining sour cream; remove from pans, and cut into wedges. Serve wedges on spinach leaves with assorted crackers. Garnish, if desired.

  5. Note: Cheesecake may be baked in 1 (8-inch) springform pan; bake at 325º for 40 minutes.